mutabbal

Mutabbal, also spelled mutabal or moutabbal, is a Levantine eggplant dip made primarily from roasted eggplant and tahini, with lemon juice, garlic, and olive oil. It is a staple of mezze platters in the Levant—Syria, Lebanon, Jordan, Palestine, and parts of Israel—and has spread to other Middle Eastern and North African cuisines. The name is believed to derive from an Arabic root meaning to mash or to season.

Traditionally, eggplants are grilled or roasted until charred and soft, then peeled and pureed with tahini, lemon juice, garlic, salt, and olive oil. The mixture is blended for a smooth, creamy texture, though some cooks leave a bit of rustic bite. Optional ingredients may include yogurt to lighten the texture, cumin, parsley, pomegranate molasses, or mint.

Mutabbal is often compared to baba ghanoush. While both use roasted eggplant, mutabbal is usually more tahini-forward and smoother, whereas baba ghanoush is often eggplant-dominant and may incorporate more olive oil, pomegranate, or spices depending on the recipe. Variants exist under different names and regional preferences.

Mutabbal is commonly served as part of a mezze with pita bread, vegetables, or crackers. It is typically enjoyed at room temperature or lightly chilled and can be refrigerated for several days.